(grated, plus extra for serving)
(plus extra for dusting)
(washed and peeled)
12 - Sage
Heat the oven to 180°C. To make the gnocchi, put the beetroot, potatoes and garlic on a baking tray and brush with olive oil. Roast for 1 hour or until cooked. The beetroot and garlic will cook quicker so check and remove them from the oven when cooked.
Allow to cool, then peel the beetroot using gloves to avoid stains. Peel the garlic cloves.
Blitz the beetroot and garlic using a hand blender or food processor, creating a pureé. Add the beetroot pureé to a large bowl. Peel the potatoes and add to the bowl with the beetroot, flour and parmesan and mash well. Tip the mixture out onto a lightly floured work surface and knead until it forms a dough. Cut into four pieces and roll each into a long sausage. Cut each piece into 2cm x 2cm chunks. Set aside.
Heat olive oil in a pan and fry the sage leaves and walnuts until crispy and slightly browned. Tip into a bowl with the oil left in the pan. In the same pan, wilt the spinach and set aside.
Put the gnocchi in a large saucepan of boiling water and cook for 2 mins until they pop up to the surface. You may need to do this in batches.
To serve: Put the spinach on the base of your favourite pasta bowl, then add a portion of the drained gnocchi, some walnuts, sage and a drizzle of the oil you kept. Grate over a little more parmesan and enjoy.